Zucchini and Tuna Quesadillas

Boomette's Note:

This is from the issue of June 2006 of Coup de Pouce. Something that looks yummy and quite simple.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 4 pesto garlic tortillas
• 1 tablespoon olive oil
• ¼ cup roasted red pepper pesto
• 2 (85 g) tuna , drained (the flavour requested is Dill & Lemon, but any other flavour is fine)
• 2 cups zucchini , grated
• 6 slices monterey jack pepper cheese
• salt and pepper

Directions:

1. Brush each side of tortilla with a little bit of oil.
2. In a large skillet, put one tortilla, oiled side down.
3. Spread half pesto and one can of tuna on the tortilla.
4. Sprinkle with half the zucchini and cover with 3 slices of cheese.
5. Add salt and pepper, if wanted.
6. Cover with another tortilla, oiled side up.
7. Heat at medium heat 4 to 6 minutes pressing with a spatula from time to time (flip at mid-cooking).
8. Set aside and keep warm.
9. Do the same with the remaining ingredients.
10. When ready to serve, cut each quesadilla in 6 wedges.

Reviews

[seesko]

I just enjoyed this for lunch and it was so good. I followed recipe exactly, except cut it down to serve two. I will be making this again. Thanks boomette for another great recipe. Made for 123 tag.

[invictus]

What a great idea! I cut the tuna in half as I felt it would be too much and thinly sliced the zucchini rather than grating. Made for a very nice lunch. Thanks Boomette!

[FLKeysJen]

Some lively flavors going on between the pepper jack and red pepper pesto - a really delicious lunch or snack. I used Ajvar (Roasted Red Pepper Spread) for the pesto and leftover cooked zucchini instead of grated. I used regular flour tortillas since I didn't have the pesto garlic type. Something totally different if you're having quesadilla burn-out!